Spring Festival, the bond of Chinese

"Unlike the Han people, who eat dumplings on the morning of the first day of Chinese New Year, the Yao people prefer to boil tangyuan, glutinous rice balls in a pot of ginger soup with brown sugar, symbolizing a sweet and harmonious life," said Mao, a member of the Yao ethnic group.

Traditional foods and the Spring Festival Gala aren't essential for everyone. For 24-year-old Yang Wencong, the holiday is about recreating the nostalgia of childhood memories.

"On Chinese New Year's Eve, young people like to gather during the day to recreate activities we enjoyed as children, such as finding a clear space in the field to roast chicken and sweet potatoes in a pit," she said. "Our parents stay at home making the local specialty, such as Guangxi oil tea."

The drink is a unique Yao dietary custom integral to ceremonies, rituals, celebrations and festivals.

It is made by repeatedly pounding and boiling fresh tea leaves with generous portions of ginger and a sprinkling of roasted rice, nuts and other local ingredients.

"After Chinese New Year's Eve, we begin to prepare for the Firecracker Dragon dance, which is the most festive activity in Fuchuan," said Yang.

The show evolved from the traditional Hakka version of the dragon dance custom, which includes firecrackers meant to drive out evil spirits and welcome the new year.